Wild Mushroom Soup w/Parmesan Croutons | Mushrooms | Categories | Recipes | Our Story | Pedroncelli Winery

Ingredients

• 3 tablespoons (45 g) unsalted butter
• 2 tablespoons (30 ml) extra virgin olive oil
• 3 shallots, peeled and finely chopped
• 3 garlic cloves, peeled and finely chopped
• 3 cups (210 g) thinly sliced crimini mushrooms
• 1 cup (70 g) thinly sliced trumpet mushrooms (caps and stems)
• 1 cup (70 g) bite-size pieces of chanterelle, porcini or oyster mushrooms
• 1 cup (70 g) thinly sliced shitake mushrooms (caps only)
• 4 cups (950 ml) beef stock
• 1 cup (240 ml) heavy cream
• 2 tablespoons (30 ml) flour, mixed with 2 tablespoons (30 ml) water
• salt and ground black pepper
• 4 cups (220 g) bite-size cubes of rustic bread
• 1/4 cup (50 g) finely grated Parmesan cheese
• 1 teaspoon (5 ml) fresh thyme leaves